Expert Tips

Shrimp sold in North American fish markets and grocery stores nearly always arrives at the stores frozen, where it is thawed for sale to consumers. Shrimp is typically described by "count," which indicates the approximate number of shrimp per pound. The higher the count, the smaller the shrimp. Higher-count shrimp are usually less expensive, but will take longer to peel.

To peel shrimp prior to cooking, use a small knife (or you finger) to loosed the shell and peel it back. Deveining is customarily the next step, though it is optional. To devein teh shrimp, use a paring knife to slit shrimp along the back (convex curved side), then pick out the dark vein with the knifepoint. Rinse away any loose bits of shell or vein under cold running water.

Watch shrimp carefully as it cooks. As soon as the outside beigns to turn slightly pink, remove one shrimp and cut into it. If the center appears opaque white, remove the pan from the heat; if the middle looks grayish and still translucent, cook it a little longer, checking frequently to avoid overcooking, which toughens the shrimp.